What's for Dinner?

Spinach Pies

Ingredients

-         2 teaspoons dried yeast

-         1 teaspoon sugar

-         375g (13oz/3cups) olive oil

Spinach mix

-         750g (1lb 10oz) English spinach trimmed

-         1 large onion, finely chopped

-         1 garlic clove, crushed

-         80g (1/2cup) pine nuts, toasted (see note)

-         2 tablespoons lemon juice

-         1 teaspoon grated lemon zest

-         ¼ teaspoon ground nutmeg

Makes 20

Put the yeast and sugar in a bowl with 60ml warm water. Leave in a warm, draught-free place for 10 minutes, or until bubbles appear on the surface. The mixture should be frothy and slightly increased in volume. If your yeast doesn’t foam, it is dead, so you will have to discard it and start again.

 Sift the flour into a bowl; add the yeast mixture, 2 tablespoons of the olive oil 185ml (3/4 cup) warm water. Mix to form dough, then turn onto a lightly floured board and knead for 10 minutes until smooth and elastic. Put the dough in an oiled bowl and leave for up to 2 hours in a warm, draught-free place until doubled in size.

 Pre-heat oven to 190C (375F/gas5). Grease 2 large baking trays. Wash the spinach, leaving a generous amount of water on the leaves. Put in a saucepan, cover and cook over high heat until wilted. Transfer to a colander and squeeze against the sides to remove the excess water. Roughly chop the spinach. 

Heat 1 tablespoon of the oil in a frying pan and cook the onions and garlic until softened. Put in a bowl with the spinach, pine nuts, lemon juice and zest. Season with the nutmeg and some salt and pepper. Set aside to cool.

Turn dough onto a floured board and knock down. Divide into balls the size of an egg and roll each into a 10cm (4inch) round. Place 1 tablespoon of the filling in the centre of each round. Brush the edges of the rounds with water, and then bring up the sides at three points to form a triangle, pressing the edges together to seal. Place on trays, leaving room for the pies to spread as they cook. Brush them with beaten egg and bake for 15 minutes, or until golden. Serve hot.

Note: Toast pine nuts in a dry frying pan over medium heat, stirring constantly, until they are golden brown and fragrant. Watch carefully as they will burn easily.

We have used walnuts instead of pine nuts because they are cheaper.  And because Amanda is allergic to nutmeg. 

Will let you know how they turn out. :)